Supper That Sustains Us: A Seasonal Experience by Chef Tyler Lee
A Supper That Sustains Us is our monthly celebration of the farmers, foragers, makers, and purveyors who shape the flavor and integrity of our region. Each month, we partner with a different local producer whose work reflects the values at the heart of 1 Kitchen: respect for the land, responsible stewardship, and food that’s rooted in place. Through a limited-edition tasting menu and signature dishes available each month, we tell the story of how these partners grow, raise, harvest, and craft with intention — and how their dedication allows us to cook with deeper purpose. This series is more than a meal; it’s an invitation to taste the impact of local, sustainable, relationship-driven food systems, one partner at a time.
Tasting menu available at $75/person. Dishes also available à la carte for standard reservations.
MAY SPOTLIGHT: BLACK HAWK FARMS + BOURBON BARREL FOODS
“This menu begins with the people behind the ingredients. From the care and integrity of Black Hawk Farms to the patient craftsmanship of Bourbon Barrel Foods, each partnership shapes what we put on the plate. Our role as chefs is to carry that work forward with intention using the whole animal, honoring Southern tradition with restraint and clarity. At its heart, this menu is about connection between people, product, and place and ensuring every step respects where it all began.” - Chef Tyler Lee
Bone Marrow bourbon barrel soy, grilled bread, shallot, pickled mustard seed, herb salad NF
Carolina Gold Rice braised oxtail, mushroom, soft egg, smoked soy, green tomato chow chow NF
“Burnt Ends” Agnolotti american wagyu, oxtail jus, scallion, toasted shallot, herbs NF
Sierra Steak smoked pepper crust, artichoke, tomato conserva, salsa verde, grilled lemon NF, GF
Bourbon Barrel Chocolate bourbon barrel chocolate ganache, smoked caramel, cultured cream NF, GF
cocktails
Renegade Old Fashioned Sazerac 100 ‘1 Hotel Single Barrel’, Bourbon Barrel Sugar, Chocolate Bitters, Charred Chocolate *like the braised elements of the course, it leans into slow transformation, where heat, wood, and patience draw out structure and complexity.
Incredibolt Sour Corazon Reposado ‘Aged in 1 Hotels Eagle Rare Barrel’, Roasted Lemon Cordial, Ancho Reyes Verde, Pepper Medley Rim *this cocktail is built to move alongside the steak, where char, citrus, and spice come into alignment.
